mexican soup

Consommé de Camarón forms the base for this quick shrimp soup. If you prefer, the soup can be made with pieces of fish, calamari, clams, mussels, or crab. Or slowly simmer a thick fillet of firm fish such as sea bass in the broth. Instead of the potatoes, you can use brown fideos (see Sopa […]

In seafood restaurants along the Pacific coast, little cups of hot soup are often served as a free appetizer along with packaged corn tostadas and an array of bottled hot sauces. The rich flavor of this potent broth comes from dried shrimp and plenty of chiles. If diluted, this broth forms an excellent base for […]

Healthful and sustaining atoles, soups and drinks made from corn, are an ancient Mexican tradition. I once had this bright green soup at the Xochimilco market south of Mexico City, where it was paired with a warm cake of fresh ground corn toasted on an earthenware comal; it was like tasting Mexico as it was […]

This easy soup tastes of the very essence of corn. Try to find sweet yellow corn at your market. It contains more starch than white corn, which naturally thickens the soup, and the long simmering in the slow cooker brings out the corn’s natural sweetness. Simmering the scraped cobs with the soup gives it even […]

This soup is a typically thrifty and sustaining Sopa de frijol (bean soup) with the added advantage of being meatless. The habas, or dried fava beans, fall apart into tender, skinless crumbs that soak up the other flavors. They have a distinctive taste, but you can also use bayo or pinto beans in this dish. […]